CARAMEL COFFEE BEANS

Caramel bonbon, caramel liqueur, caramel ice cream. You'll understand why we couldn't leave this confectionery celebrity out of our flavour range. With its 100% Arabica caramel flavour, it is an excellent source of cheer, calm and freshness. Make yourself comfortable... we're off to caramel heaven. Place of origin:
Peru

Species:
Typica

Countryside:
Puno Norte

Sea level f. m.:
1900m

Taste:
Caramel

Processing:
Wet

Composition
Arabica 100%,
Aroma

The taste and foam of coffee
We are all familiar with caramel. The taste and smell of roasted sugar has been appealing for hundreds of years. It makes an excellent flavour combination with high quality plantation coffee. You can taste the full body of the coffee and the sweetness of the Peruvian arabica, but also the bitter-sweet notes of the caramel.
Origin of coffee
The coffee used for flavouring is imported from Peru in South America. The well-established arabica - Typica, boasts a full body and low acidity, so it is perfectly suited to our requirements. We buy our coffee beans from small farmers who work their plantations on the high slopes of the Andes with their families. As the plantations are located in difficult to access areas, they do not use industrial fertilisers or chemical sprays. For this reason, Peruvian coffee is sold as organic. The coffee fruit is harvested several times a year and processed using a process known as "wet washing". This is a more technically and financially demanding approach to coffee production, but it produces a high quality coffee bean with a pleasant fruity and floral aroma. The coffee beans, which resemble cherries, are poured into water, pressed through special plates (the skin and flesh are removed from the beans) and only then fermented. The coffee beans are then dried in a drier or in direct sunlight. The coffee is always flavoured before roasting. This process is not started until the coffee is ordered by the customer. This is the only way to guarantee the highest freshness of the coffee. The master roaster first sprays the coffee with natural flavouring and only then roasts the coffee. The art of the master roaster requires many years of experience. The roasting process is essential for the coffee, which greatly influences the final taste and aroma of the product.
Making flavoured coffee in an automatic coffee machine

If you want to use flavoured coffee in an automatic coffee maker with an automatic dispenser, we recommend that you make sure that this is possible in the manual of the coffee maker. If the machine manufacturer does not provide information on flavoured coffee, please follow the recommendations below.
The natural flavouring that the coffee is flavoured with may react with the plastics in the container and bleach if it comes into contact with them for a prolonged period of time.

Always load only as much flavoured coffee into the coffee machine as you will consume immediately.
After the flavoured coffee has been prepared, the next cup should be unflavoured coffee. This will clean the machine of any residues of natural flavouring agents.

The same rule should be followed when grinding flavoured coffee (manual and electric).

Instructions for use

Grind the coffee according to its type.
Use at least 1.5-2 teaspoons (about 7 g) of ground coffee per cup.
Pour off the coffee with water at about 95 °C.